Asian Red Cabbage and Walnut Salad

Asian Red Cabbage and Walnut Salad

Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter.

Ingredients

• ¼cup fresh lime juice
• 1tablespoon seasoned rice vinegar
• 1tablespoon agave syrup
• 1tablespoon fish sauce
• Salt to taste (optional; fish sauce is salty)
• 3tablespoons grapeseed oil
• 2tablespoons walnut oil
• 1tablespoon dark sesame oil
• 8cups finely shredded red cabbage (1 medium cabbage, quartered, cored and finely sliced)
• ½cup slivered cilantro leaves with top parts of stems (lay bunch down and cut across the bunch)
• 1cup julienned radishes
• 1 to 2tablespoons minced fresh ginger, to taste
• 1cup lightly toasted walnut halves

Preparation

1. In a small bowl whisk together lime juice, rice vinegar, agave syrup, fish sauce, salt (if using) and oils.
2. In a large bowl, combine red cabbage, cilantro, radishes, ginger and 1/3 cup of the nuts. Toss together, add dressing and toss together again. Refrigerate until ready to serve, and toss again before serving.
3. Mound the slaw in a bowl or on a platter. It looks nice if you press it into a bowl then reverse it onto a platter. Top with remaining toasted nuts just before serving.

Tip

• You can substitute pecans for the walnuts.